Grilled Shrimp Bowl with Avocado

This grilled shrimp bowl combines zesty grilled seafood with fresh avocado mash and corn salsa for a vibrant meal that comes together in just 30 minutes. The combination of textures and flavors creates a restaurant-quality dish that feels indulgent while still being wholesome and nutritious.

I first made these bowls when looking for something lighter but still satisfying after the holiday season. Now they've become my go to entertaining dish when friends come over because everyone can build their own perfect bowl.

Ingredients

• Large shrimp choose wild caught when possible for the best flavor and texture
• Smoked paprika adds a wonderful depth that makes the shrimp taste like they were cooked over an open fire
• Fresh corn use fresh when in season but frozen works wonderfully year round
• Ripe avocados look for ones that yield slightly to gentle pressure for perfect creaminess
• Greek yogurt option creates a lighter sauce while still maintaining creamy texture
• Lime juice the acidity brings all the components together and brightens every bite
• Rice or quinoa makes the bowl substantial but can be swapped for cauliflower rice for lower carb option

Step-by-Step Instructions

Marinate The Shrimp

Combine olive oil with the spice mixture and coat the shrimp thoroughly allowing them to marinate for at least 15 minutes but no longer than 30 minutes as the lime juice will begin to cook the proteins. The marinade creates a flavorful crust once grilled that seals in moisture.

Prepare The Corn Salsa

Mix together the corn with diced vegetables and lime juice allowing the flavors to meld while you prepare other components. The combination of sweet corn with fresh herbs creates a perfect counterpoint to the rich avocado and spicy shrimp.

Create The Avocado Mash

Mash the avocados leaving some texture rather than pureeing completely smooth. The slight chunkiness provides a satisfying mouthfeel that works better in bowls than a completely smooth guacamole would.

Mix The Creamy Sauce

Whisk together all sauce ingredients until completely smooth adding water a teaspoon at a time if needed to reach drizzling consistency. This sauce brings a cooling element that balances the spice from the shrimp.

Grill The Shrimp

Cook over medium high heat just until they turn pink and opaque with slight char marks. Overcooking will result in tough rubbery shrimp so watch them carefully they only need about 2 minutes per side.

Assemble Your Bowl

Layer components starting with your base grain followed by avocado mash corn salsa and grilled shrimp with a generous drizzle of sauce over everything. The layering creates distinct flavor zones that come together as you eat.

Save

I particularly love using wild caught Gulf shrimp in this recipe when I can find them. The slightly sweet flavor pairs perfectly with the smoky spices. My husband who usually prefers heartier meat dishes requests this meal at least twice a month now saying its just as satisfying but makes him feel better afterward.

Storage Tips

For meal prep store each component separately in airtight containers. The shrimp will last 2 days the corn salsa 3 days and the sauce up to 5 days. Prepare the avocado mash just before serving or add extra lime juice and press plastic wrap directly on the surface to minimize browning if preparing ahead.

Ingredient Substitutions

This recipe welcomes adaptation based on what you have available. Chicken works wonderfully instead of shrimp for those with seafood allergies. Black beans make an excellent vegetarian protein alternative. The corn salsa can incorporate diced mango or pineapple for a tropical twist. For dairy free diets substitute the yogurt with dairy free yogurt or avocado based mayo.

Serving Suggestions

Turn this into a festive spread by setting out all components in separate bowls and letting guests build their own perfect combination. Add additional toppings like pickled red onions sliced radishes or crispy tortilla strips for extra texture. Serve with a side of tortilla chips and extra corn salsa as an appetizer while the shrimp cooks.

Recipe FAQs

→ Can I make this bowl ahead of time?

You can prep components separately up to 24 hours ahead. Store the grilled shrimp, corn salsa, and sauce in separate containers. Make the avocado mash fresh when serving to prevent browning, or add extra lime juice and cover tightly with plastic wrap touching the surface.

→ What can I substitute for shrimp?

Grilled chicken, salmon, or tofu work beautifully with the same seasonings. For plant-based options, try marinated grilled tempeh or roasted chickpeas seasoned with the same spice blend.

→ Is this dish gluten-free?

Yes, this dish is naturally gluten-free when made as directed. Just ensure any store-bought ingredients like hot sauce are certified gluten-free if you have celiac disease or severe sensitivity.

→ How spicy is this dish?

The heat level is mild to moderate. You can adjust the spice by reducing or increasing the chili powder in the shrimp marinade and the hot sauce in the creamy dressing. For a milder version, omit the hot sauce entirely.

→ What sides pair well with these bowls?

These bowls are complete meals on their own, but they pair wonderfully with tortilla chips, a simple green salad, or grilled vegetables. For a heartier meal, serve with warm tortillas or crusty bread to soak up the delicious sauces.

→ Can I grill the shrimp on an outdoor grill?

Absolutely! Thread marinated shrimp onto skewers (soak wooden skewers in water first) and grill over medium-high heat for 2-3 minutes per side. The smoky flavor from an outdoor grill adds an extra dimension to this dish.